Aunt Sweet

Aunt Sweet Aunt Sweet is my maternal great aunt, my grandmother Ola’s sister Rachel.  When I lived in Sledge, Mississippishe would frequently come to visit and make all kinds of baked goodies.  The most remarkable feat is she would cook delicious cakes and pies in a wood stove.  This is not her recipe, but, whenever…

BRUSSEL SPROUTS 

I was at my Sister/Cousins Helen’s house last weekend, we talked about vegetable dishes we liked with fruit.  She shared her Brussel sprouts and fuji apple recipe with me.  Now I’m sharing with you. BRUSSEL SPROUTS 1/2 cup diced fuji apples do not peel, 1 1/2 cups Brussel sprouts, medium size, cut in half,  2…

SPICES

SPICES Merciful Father, I come to you asking that you bless my work in creating these posts. May the tip, techniques, and recipes I create and share be seasoned as perfect as your grace and mercy and may my love for cooking shine through. Our food is going to be perfectly seasoned with the right…

CRAB CAKES

CRAB CAKES 1 (16 oz.) can wild lump crabmeat, drained, flaked and cartilage removed, 1 cup toasted sourdough bread, crumbled, 2 large eggs, beaten, 3 tablespoons mayonnaise, 1/2 teaspoon yellow mustard, 1/2 teaspoon hot sauce, 3 tablespoons heavy whipping cream, 1/8 teaspoon Worcestershire sauce, 1 fresh green onions, finely chopped, 1 1/2 tablespoons fresh lemon…

DUNGENESS CRAB SALAD

CRAB SALAD 3 cups shrimp broth, 1 1/2 cup wild rice, 3 cups fresh spinach, chopped, 1 (8 oz.) can water chestnuts, sliced and drained, 1/2 pound Dungeness crab claws, 2 celery stalks, chopped, 4 green onions, chopped,  1/4 cup fresh cilantro, chopped, 1/4 cup fresh cucumbers, chopped, 1 tablespoon fresh dill weed, chopped, 1/2…

TABBOULEH

  This is my take on Middle Eastern Tabbouleh.  Rather than bulger wheat, I use cauliflower.   This dish is fresh, healthy mouthwatering and absolutely delicious.  Cauliflower is a descendant of wild cabbage.  The perfect cauliflower head is a creamy white color with no brown spots. Pick the cauliflower that is heavy in weight compared to its size….

HOW TO COOK RICE

STEAMED WHITE RICE Get out a heavy bottom pot.  Add 1 cup white long-grain rice.  Wash the rice to get off some of the starch.  The water will look cloudy. Put your pointer finger on top of the rice, add water until it reaches the first joint of your pointer finger. Bring to a rapid…

HARD SHELL CRABS

How to Clean Hard-Shelled Crabs You should always buy live crab. In the words of my grandmother, ” …the crabs should be alive when you buy them, or they ain’t no good”.  That’s the rule I live by.  Today I am going to teach you how to clean a hard shell crab. Get out a…

SOUP WHEN IT’S HOT!

  I know it’s hot outside, but I love soup. An enjoyable evening for me is to curl up with a good book and a bowl of soup.   BUTTERNUT SQUASH SOUP 3 pounds butternut squash, peeled, seeded and cut into 1-inch cubes, 1 cup carrot, peeled and cut into 1-inch cubes, 2 tablespoons garlic oil,…

HERE A BOWL OF THE GOOD STUFF

REMOULADE SAUCE I use this sauce to top off a lot of the seafood dishes I cook.  Remoulade sauce is especially tasty on oysters, shrimp and catfish po’boys. There are a lot of ingredients, but believe me when I say it is delicious; you might even add more ingredients. 1 cup mayonnaise,  ¼ cup chili sauce, 2…

CEASAR SALAD

Some 50-years ago, I attended a healthcare conference and stayed at the Stauffer Hotel in Atlanta, Georgia. While there I tried a tableside prepared Ceasar Salad.  Since then, Caesar has been one of my favorite salads. CEASAR SALAD Homemade Sourdough Croutons:  Preheat oven to 375 degrees. Get out a cookie sheet. Tear the bread into…

PICKLED SOCKEYE SALMON

SOCKEYE SALMON 5 pounds sockeye salmon fillets, 2 quarts vinegar, 1/4 cup peppercorns, 1 1/2 teaspoons ground nutmeg, 6 teaspoons ground mace, 1/4 cup white truffle oil, 1 cup sea salt, 2 cups water, 1/4 cup pickling spices, 1/8 cup sugar, 3 garlic cloves, 1/2 cup red onion slices, 3 beets, cooked and thinly sliced,…